Safety and quality of farm fresh goat's cheese in the Czech Republic
| Autor: | Lenka Vorlová, Renata Karpíšková, B. Janštová, Markéta Pospíšilová, H. Přidalová, M. Dračková, Šárka Cupáková |
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| Rok vydání: | 2010 |
| Předmět: |
Salmonella
biology Chemistry Bacillus cereus Titratable acid 04 agricultural and veterinary sciences medicine.disease_cause biology.organism_classification 040401 food science Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology Listeria monocytogenes Enterococcus medicine Dry matter Food science Food Science Food contaminant |
| Zdroj: | Czech Journal of Food Sciences. 28:1-8 |
| ISSN: | 1805-9317 1212-1800 |
| Popis: | The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained for the parameters analysed: pH 4.87 ± 0.14, titratable acidity (SH) 98.09 ± 4.93, dry matter 46.83 ± 1.57%, fat in dry matter 52.74 ± 5.24%, sodium chloride (NaCl) 2.08 ± 0.54%, and a w 0.979 ± 0.007. All samples showed excellent sensory characteristics and their compositions corresponded to those declared by the producer. Microbiological tests were used for the detection of Enterobacteriaceae spp., lactic acid bacteria, Escherichia coli, Enterococcus spp., Staphylococcus aureus, Bacillus cereus, Salmonella spp. and Listeria monocytogenes. Under the applicable regulations, the analysed fresh goat's cheeses were microbiologically safe and had the appropriate physical and chemical characteristics. |
| Databáze: | OpenAIRE |
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